This soup is especially yummy on cold gloomy days. Add a touch of avocado and shredded cheese for added flavor.
INGREDIENTS
- 1 tbsp olive oil
- 1 onion (diced)
- 1 tsp salt
- 1 bell pepper (green or red)
- 1 clove garlic (minced)
- 1 tsp cumin powder
- 1 32 oz box chicken broth
- 1 bay leaf
- 1 ½ cups frozen corn kernels
- 1 15 oz can diced tomato
- 1 lb chicken breasts (boneless/skinless)
- 1 lime (juiced)
- crushed tortilla chips
- shredded cheese
INSTRUCTIONS
- In a large pot, heat 1 tbsp of olive oil and sauté the onions and salt for 3 minutes.
- Add the bell peppers, garlic clove and cumin and sauté for an additional 2 minutes.
- Add the broth and remaining ingredients (except for the lime juice & tortilla chips). Bring to a boil and then reduce to a simmer.
- After 10-15 minutes (depending on the size of your chicken breasts) remove the chicken from the pot and shred, using a fork. Place the shredded chicken back into the pot with the lime juice and simmer for another 3-4 minutes or until chicken is heated though.
- Remove bay leaf, pour soup into bowls, and top with crushed tortilla chips and cheese for everyone to stir in on their own. Serve with desired toppings on the side.
NOTES
- I’m not a huge fan of veggies, so I dice the vegetables small and use petite diced tomatoes. When I find a good avocado, I add that with the chips and cheese.
- Instead of putting the chicken in and shredding it after it’s cooked, I cut it in bite-sized pieces to save some time.
NUTRITION
Nutrition Facts
Chicken Tortilla Soup
Amount per Serving
Calories
189
% Daily Value*
Fat
7
g
11
%
Saturated Fat
1
g
6
%
Trans Fat
1
g
Polyunsaturated Fat
1
g
Monounsaturated Fat
3
g
Cholesterol
73
mg
24
%
Sodium
718
mg
31
%
Potassium
552
mg
16
%
Carbohydrates
7
g
2
%
Fiber
2
g
8
%
Sugar
3
g
3
%
Protein
25
g
50
%
Vitamin A
983
IU
20
%
Vitamin C
47
mg
57
%
Calcium
26
mg
3
%
Iron
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
So cool! I can’t wait to try this!!!